Coffee and Vanilla illuminate us about Tamarind, that sour-sweet seedpod that is used throughout SE Asia and India.

Carrot-Miso Tsukemono is a salty-sweet Japanese carrot side dish with miso dressing. From Tess’ Japanese Kitchen.

Green.

Jennie from Straight from the Farm mentioned crysanthemum leaves recently. They are used across SE Asia in stir fries and hot pot dishes. They go by various names. Read about Tong-Ho from Cherry Farms, Tan-O from Chowhound and Tang-Oh from Malaysia Best.

For those in Summery parts of the world, a bean and avocado salad with a wonderful vinaigrette, from Lucullian Delights.

Oh, your site is so beautiful! I love the way you incorporate picture links—it’s a lot of work that so far I’ve only gotten to doing for my series about ramen.
What a nice surprise that you posted about my tsukemono! All of the quick Japanese pickles I’ve made are so different and fun.

Hi Tess, yes it is a bit of work to keep the photos in, but, well, taking pics is gives me a lot of pleasure. Glad you managed to implement some yourself.

speaking of butter – have you tried the ethiopian restaurant on henley beach rd? amazing sour dough bread/pancake a little like dosa and a spiced butter is used as a cooking medium, lots of vege options.
YUM

I looked them up in the white pages. I must try them. Thanks for the pointer.

HEAT IN THE KITCHEN

Our sister site, Heat in the Kitchen, is a new blog, tracking the daily activity in The Kitchen, in between other daily commitments. It celebrates low cost eating that is healthy and flavoursome. Just what does it cost to eat? Come join me on this adventure!

ALSO, Read our daily collection of recipes and articles designed to inspire your time in the kitchen. Heat in the Kitchen is aggregated from around the internet and published daily. Get your copy now!